Personal Mexican Pot Pies
Mexican pot pie is a perfect dish to serve for Thanksgiving this year. The spicy luscious sauce/ filling will make you want to swim in it. All the bold mexican flavors packed in a bowl topped with a pie crust! I mean who wouldn’t be down for that. Serve individually or make it in a pie pan either way it will be a crowd pleaser! I use pillsbury brand pie dough. I have listed some suggestions to help you with the recipe below.
You can make the filling up to 2 days before.
You can top it off with the pillsbury biscuit or cresent dough instead of the pie.
Serve it with hot sauce and sour cream.
You can also make a simple pico de gayo to add something fresh on top of the dish.
Add cooked rice to the mixture and cut down the beans to 1 can, to make it a whole meal.
You can make this in a pie pan as well, coating both bottom and top with the pie crust.
Don’t forget to tag me @zheelicious! I would love to see your creation if you make me part of your Thanksgiving table! 🤗💕
Stay happy, Stay hungry!
1 box pillsbury pie dough
2 can black beans, washed and drained
2 tbsp butter
2 tbsp all purpose flour
1 ½ cup milk, warm
1 cup mexican blend cheese
4 cloves garlic, shredded
1 onion, chopped
1 jalapeno, chopped
1 zucchini, chopped
1 bell pepper, chopped
½ cup corn (optional)
½ tsp cumin seeds
2 tbsp taco seasoning
2 tsp red chili powder
2 tsp coriander powder
Salt to taste
A few dashes of your favourite hot sauce
3 green onions, chopped (optional)
Cilantro, chopped (optional)
Preheat the oven at 425 degrees.
In a pan heat butter, add cumin seeds to it, then add onion and garlic. Cook until the onion is translucent and garlic is fragrant (2-3 minutes).
Add jalapeno and bell peppers, cook for another 2 minutes. Then add zucchini for a minute.
Add flour to it and cook until the flour is light brown and fragrant. (2-3 minutes)
Slowly add milk, mixing constantly. Cook until mixture is a little thick and create a sauce.
Add all the spices and cheese. Mix well.
Add the beans and mix well. Turn off the heat. Add cilantro and green onions if using and mix well.
Cut the pie dough according to the size of your vessel, cut a little extra so it forms a bit of a crust.
Fill the ramiken with the filling, top it with cheese. Then put the cut pie dough on top.
Bake the pot pies for about 15 minutes, just until the pie crust as cooked.